Fresh, wholesome, simple, and most importantly quick to make. That is the way to describe this delicious Mediterranean couscous salad with lemon herb dressing.
We can’t wait to show you just how easy it is to throw together!
Nutritious & Delicious
When we think of Mediterranean cuisine, we envision fresh, healthy, nutritious, and light dishes. And that’s exactly what we wanted to embody when we created this salad.
If you haven’t cooked with couscous much before, you’re in for a real treat. When cooked properly, couscous turns into a light, fluffy, and airy addition to any salad. It perfectly soaks up the dressing you mix in so none gets left behind. We don’t want to lose any precious dressing at the bottom of the bowl!
We’re on a bit of a salad kick lately, and sometimes they just don’t fill us up like a big bowl of chili does. That’s why we jam packed this one with vegetables, chickpeas, and couscous for a little more oomf.
This couscous salad is full of healthy fats, vitamins, and minerals as you’ll soon find out. We know you’re going to love how vibrant, healthy, and most of all tasty this recipe is.
Key Ingredients for Mediterranean Couscous Salad With Lemon Herb Dressing
- Couscous: in just 1/4 cup of uncooked couscous, there is 5g of protein and 2g of fiber. Although it may look like a grain, couscous is actually tiny pieces of crushed durham wheat. For that reason, it turns into an exceptionally delicious, soft, and chewy bite when cooked. It’s the absolute perfect ingredient to use as a base for this salad.
- Parsley: native to the central and eastern Mediterranean region, this herb is commonly used as a garnish since it has the innate ability to brighten up dishes. It goes really well in this salad to add a more complex taste, especially in combination with the other seasonings. We also love parsley for its nutritional benefits. Just 2 tablespoons contain 154% of your daily vitamin K needs. We try our best to always use the most nutrient dense foods we can, and parsley definitely makes this list.
- Chickpeas: known as garbanzo beans to many people, chickpeas are a staple in our diet. We love them for their nutty flavor and creamy texture, which is why we add them to so many of our meals. Not only that, based on their nutrient content we consider them a superfood. In just one cup of chickpeas, you receive 21g of protein and 14g of fiber! There’s not a whole lot of foods that can compete with that!
- Kalamata olives: named after the Greek city, Kalamata, where this olive variety was first grown. Although often considered a Greek black olive, Kalamata olives have a distinct dark purple exterior. This ingredient adds a little tang and meaty texture that makes for the perfect salad. Unlike most other fruit, olives are low in carbs, but high in fat. And 75% of this fat comes from heart-healthy monounsaturated fatty acids. Remember people, don’t fear fat because it’s a very important macronutrient!
How to Make Mediterranean Couscous Salad With Lemon Herb Dressing
First off, you’ll need to make the couscous. You’re in luck because making couscous is so easy. Once the veggie broth comes to a boil, mix in an equal amount of couscous. Immediately after mixing it in, remove your pot from the heat and put a lid on. That’s it! The water will naturally absorb into the little couscous bits.
While the couscous is cooking, you’ll chop up the vegetables, olives, sun-dried tomatoes, and herbs. If you are using canned chickpeas, open them up and rinse thoroughly. If you are preparing them from dry, cook some in a pressure cooker (like the Instant Pot) beforehand.
Once the couscous is done, add it and the rest of the salad ingredients to your bowl. Now it’s time to make the dressing!
For the dressing, just add lemon juice, olive oil, garlic, red wine vinegar, salt, and pepper to a mason jar and shake it well. Pour the dressing over top the couscous and vegetables, mix it around, and you have yourself a couscous salad, friend.
How to Store Mediterranean Couscous Salad & Lemon Herb Dressing
Since there’s fresh herbs, tomatoes, and dressing mixed into this salad, we recommend storing it in the fridge no longer than 3-4 days. If you store the dressing separate from the salad, you can get about 5-6 days of store time.
We find this couscous salad is best served immediately though to ensure optimal freshness of the vegetables.
Why You’ll Love This Mediterranean Couscous Salad With Lemon Herb Dressing
This couscous salad is packed full of nutritious ingredients you’ll love. It’s:
- Nutrient dense
If you make this recipe, don’t forget to leave a comment, rate it, and tag us on Instagram with #brokebankvegan. Happy eating!
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5 servings per container
Serving Size1 servings
- Amount Per ServingCalories343
- % Daily Value *
- Total Fat
- Saturated Fat 1.3g 7%
- Sodium 251mg 11%
- Potassium 526mg 16%
- Total Carbohydrate
- Dietary Fiber 6.4g 26%
- Sugars 11.7g
- Protein 9.3g 19%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Can this recipe be made oil-free?
You can make this recipe oil free, but we find the fat from the oil makes the meal more palatable and balances out the tang of the vinegar. You could also try adding a sweetener, like agave or maple syrup, to even things out.
Is there a way to add more protein to this meal?
You can definitely add more protein to this meal. We recommend either tofu or tempeh as additions to this salad.
Should I store the dressing separate from the salad?
You don’t need to store the dressing separate from the salad. But, if you want it to last longer, we recommend keeping them separate until you are ready to serve it.